Ingredients
4lbsboneless beef chuck roast,trimmed of excess fat, cut into ½ inch chunks
salt & pepper,to taste
6tbspolive oil,divided
3jalapeno peppers,seeded and diced
1large yellow onion,diced
5cloves garlic,minced
1chipotle pepper in adobo sauce,seeded and finely chopped
28ozcrushed tomatoes
3tbsptomato paste
4cupsbeef stock,or beef broth
2bay leaves
2tbspchili powder
2tbspsmoked paprika
1tbspground cumin
1tbspdried oregano
2tspchipotle chili powder
2tspunsweetened cocoa powder
1tspground coriander
½tspground cinnamon
Preparation
Season the beef with kosher salt and black pepper.
In a large pot, heat 2 tablespoons oil over medium-high heat and brown half of the meat. Repeat with remaining beef. Remove from heat and set aside.
Add remaining 2 tablespoons of olive oil and heat 30 seconds. Add the jalapeno peppers and onions and saute for about 10 minutes onions are softened.
Stir in garlic and seasoning mix and cook 30 seconds or just until fragrant.
Add the beef back into the pot along with remaining ingredients.
Bring the chili to a boil and then turn the heat down to low.
Simmer, uncovered, for 3 to 3 ½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed.
Before serving remove the bay leaves and serve plain or covered with sour cream, shredded cheese, or green onions.
